THERMOSTABLE DEOXYRIBONUCLEASE CONTENT AND ENTEROTOXIGENICITY OF CHEDDAR CHEESE MADE WITH SUB-NORMAL STARTER ACTIVITY

被引：8

作者：

IBRAHIM, GF

BALDOCK, AK

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1981年 / 44卷 / 09期

关键词：

D O I：

10.4315/0362-028X-44.9.655

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：655 / &

共 19 条

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[4] COMPARISON OF METHODS AND THE VALIDITY OF DEOXYRIBONUCLEASE TESTS FOR THE CHARACTERIZATION OF STAPHYLOCOCCI ISOLATED FROM ANIMALS [J].

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[6]

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[7] INHIBITION OF STAPHYLOCOCCUS-AUREUS GROWTH AND ENTEROTOXIN-A PRODUCTION IN CHEDDAR CHEESE PRODUCED WITH VARIABLE STARTER ACTIVITY [J].

IBRAHIM, GF ;

BALDOCK, AK ;

RADFORD, DR ;

IRELAND, LB .

JOURNAL OF FOOD PROTECTION, 1981, 44 (04) :263-267

[8] INHIBITION OF GROWTH OF STAPHYLOCOCCUS-AUREUS AND ENTEROTOXIN-A PRODUCTION IN CHEDDAR CHEESE PRODUCED WITH INDUCED STARTER FAILURE [J].

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RADFORD, DR ;

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IRELAND, LB .

JOURNAL OF FOOD PROTECTION, 1981, 44 (03) :189-&

[9]

IBRAHIM GF, 1979, AUST J DAIRY TECHNOL, V34, P18

[10] PRODUCTION OF STAPHYLOCOCCAL ENTEROTOXINS-A, B, AND C UNDER CONDITIONS OF CONTROLLED PH AND AERATION [J].

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